First up peel & de-seed your squash. I recommend using a serrated knife to peel & also don’t throw away the seeds!

Cut the squash into 2 cm cubes & place into a large saucepan. Cover with cold water & place over a high heat. Bring the pan to a boil & allow the squash to soften. Once just soft, drain away the water.

Meanwhile make your coconut bacon bits by mixing all the ingredients together in a bowl then laying the coated coconut onto a lined baking tray. Bake the coconut for 10-12 or until crisp.

Cook your pasta to the packet instructions or until al dente.

In a non stick large frying pan over a medium heat add the rapeseed oil then sauté the onion & garlic until soft. Add the seasoning, tomatoes, chilli & 5-6 sage leaves (chopped fine). After 3 minutes of frying add the squash & pumpkin seeds. This is when I like to get some caramelisation on the squash so don’t be afraid to turn up the heat but make sure you’re constantly tossing the pan.

In a small frying pan, add a couple tablespoons of olive oil, once hot add some whole sage leaves. Fry until crisp on both sides then place onto kitchen paper to soak up any excess oil. A demo of how to make my crispy sage leaves can be found here.

Once the squash is coloured & the flavours have mingled nicely add the pasta – a couple large spoonfuls at a time.